Flavonoid and hydroxycinnamate profiles of english apple ciders.
ABSTRACT Seventeen phenolic compounds in 23 English apple ciders were identified and quantified by HPLC-PDA-MS (2). The total phenolic content of the ciders varied greatly ranging from 44 to 1559 mg/L. Four groups of compounds were identified, flavan-3-ols, hydroxycinnamates, flavonols, and dihydrochalcones. Hydroxycinnamates were the predominant group of phenolics in the majority of the ciders. Procyanidins were analyzed by HPLC after thiolysis, and total procyanidin content ranged from 8 to 722 mg/L and an average degree of polymerization of 2.5-3.5. This investigation of a wide range of ciders has shown a substantial variation in the profile and quantity of the phenolics. The analysis of single variety ciders highlighted the importance of using an apple cultivar with a high phenolic content to produce a phenolic-rich cider. Adaptations to the cider-making process could be used to increase the phenolic content with potential health benefits.
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ABSTRACT: Anthocyanins in extracts from raspberries and blueberries were analyzed by reversed-phase HPLC coupled to a high-resolution Exactive Orbitrap mass spectrometer (HR-MS) with a resolution of 100,000, operated with an electrospray source in the positive ionization mode. As consumption of anthocyanin-rich berry extracts has been associated with improved cognitive function, brain extracts from European greenfinches ( Carduelis chloris ) that had been fed one blackberry daily for a period of 2 weeks were analyzed by both HPLC with traditional tandem MS in the selected reaction monitoring mode and HPLC-HR-MS. Cyanidin-3-O-glucoside was detected in the brain extracts by both methods, but because of its high level of selectivity, HR-MS was ca. 200-fold more sensitive. A further advantage of HR-MS is that unlike MS-SRM it enables both targeted and nontargeted compounds to be detected and much lower limits of detection are achieved without compromising the selectivity of the analysis.Journal of Agricultural and Food Chemistry 12/2009; 58(7):3910-5. · 2.91 Impact Factor
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ABSTRACT: Sixteen hazelnut cultivars growing in the continental climate of Slovenia were analysed over 15 years for their phenology, growth habit, yield potential, susceptibility to hazelnut weevil and the pomological traits and phenolic content of their nuts in order to obtain a complex value of these cultivars for growers, the confectionary industry and consumers. Blooming occurred over an interval of 10-23 days for female (pistillate) flowers and 11-22 days for male (staminate) flowers. Nocchione, Romai, Pauetet, ID and Daria were the most productive cultivars, with a nine-year cumulative yield ranging from 31.8 to 44.7 kg per plant. Pauetet, F. Coutard, Nocchione and Segorbe were less susceptible to unfavourable weather conditions during blooming and fertilisation, in terms of maintaining acceptable yields with limited blank production. Under integrated pest management, less than 2% of the nuts of Romai, Daria, TGDL and Nocchione were affected by hazelnut weevil, compared with an average of 5.5% for the other cultivars. Daria, Pauetet and T. Giffoni performed best with regard to kernel percentage and blanching ratio. The results suggest that raw kernels are a good source of the natural antioxidants gallic acid and epicatechin. The results of this study provide direction when choosing hazelnut cultivars for planting, consuming or processing. They can be applied not only in Slovenia and nearby countries but also in other parts of central and northern European countries with similar climates and growing conditions.Journal of the Science of Food and Agriculture 02/2011; 91(7):1205-12. · 1.76 Impact Factor
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ABSTRACT: The aim of this study was to characterise, in depth, 11 quince cultivars to provide data for their industrial processing into high-quality juices. Polyphenolic composition analyses (identification and quantification), soluble fraction of procyanidins, antioxidant capacity assays and cluster analysis were measured. A total of 19 kinds of polyphenolic compounds were the following in the juices: before and after 6 month of storage time at 4 and 30 °C. Large variations in polyphenolic compounds content were found as affected by quince cultivar. The total phenolics determined by UPLC ranged from 4045 mg to 721 mg/100 mL of juices, and was high correlated with antioxidant activity. During 6 months of storage a significant change was observed in the content of polyphenols, especially in procyanidins (37% and 55%, respectively). This result may be useful for the juice industry as a starting point for the development of tasty quince juices with high levels of bioactive compounds.Food Chemistry 01/2014; 152:261–270. · 3.33 Impact Factor